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Homemade White Bean Chicken Chili photo

White Bean Chicken Chili

A comforting, mildly spicy white bean chicken chili made with tender chicken, cannellini beans, green chiles, and bright lime and cilantro.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings

Equipment

  • Dutch oven or large soup pot
  • Cutting Board
  • Knife
  • Immersion blender (or blender/food processor)
  • Ladle

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion about 1/2 large, 1/4-inch diced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 3 cloves garlic minced (about 1 tablespoon)
  • 1 1/2 pounds boneless skinless chicken breasts trimmed of excess fat (2 to 3 breasts)
  • 2 15-ounce cans reduced sodium cannellini beans or Great Northern beans rinsed and drained
  • 2 4.5-ounce cans diced green chiles
  • 4 cups reduced sodium chicken broth
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup fresh lime juice about 2 limes
  • toppings (optional) diced jalapeño, diced avocado, nonfat sour cream or plain Greek yogurt, shredded cheese, tortilla strips or crushed tortilla chips

Instructions
 

  • Heat the oil in a Dutch oven or large soup pot over medium heat until shimmering.
  • Add the diced onion and sauté until beginning to soften, about 5 minutes.
  • Stir in the cumin, oregano, kosher salt, cayenne, and minced garlic and cook for about 30 seconds until fragrant.
  • Add the chicken breasts, drained beans, diced green chiles, and chicken broth; bring to a boil over high heat.
  • Reduce heat to maintain a gentle, steady simmer and cook until the chicken reaches 155°F on an instant-read thermometer, about 12 to 14 minutes, turning the breasts once halfway through if they are not fully submerged.
  • Remove the chicken to a cutting board and let rest 10 minutes, then dice or shred into bite-sized pieces.
  • Use an immersion blender to puree a portion of the chili in the pot to thicken it while leaving some beans whole; alternately pulse a few ladles in a blender or food processor and return to the pot. Simmer 5 minutes more.
  • Stir the diced or shredded chicken, chopped cilantro, and lime juice into the chili and simmer 5 minutes to meld flavors.
  • Ladle into bowls, serve with optional toppings and an extra squeeze of lime, and enjoy.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • To freeze, place chili in a freezer-safe container for up to 2 months and thaw overnight before reheating.
  • Reheat on the stove or in the microwave until steaming.